Yeast cake with mixed fruits – spoon mixed, not kneaded
Ingredients
- Mixed fruit cocktail Hortex 1 package
- Wheat flour 400 g
- Fresh yeast 3 dag
- Butter 100 g
- Milk 3/4 cup
- Sugar 5 heaping tablespoons (or 7, if you like sweet cakes)
- Egg yolks 3
- Vanilla paste 1 tablespoon (can be replaced with a teaspoon of extract or 2 tablespoons of sugar with real vanilla)
- Salt 1 level teaspoon
- Flour 9 dag
- Sugar 5 dag
- Vanilla paste 1 tablespoon (can be replaced with a teaspoon of extract or a tablespoon of sugar with real vanilla)
- Heavily heated, melted butter 5 dag
Preparation
Pour the Hortex fruit mix into a bowl and let it thaw.
Crush the yeast with a tablespoon of sugar, add 4 tablespoons of milk and set aside in a warm place for about 10 minutes.
Pour the remaining milk into a saucepan, add the butter and sugar, and heat over low heat until the butter and sugar have melted. Set aside to cool.
Sift the flour and salt into a bowl, add the milk mixture with butter and sugar, risen yeast, egg yolks, vanilla paste, and mix well with a large spoon. The mixture should be quite thick.
Cover with a cloth and let it rest for 25 minutes. Transfer the dough to a baking dish lined with baking paper (use baking paper even if you use a non-stick dish – the fruit will release a lot of juice during baking, and the paper will prevent the dough from sticking to the dish). Smooth the surface with a spatula or floured hands. Cover with a cloth and let it rise again in a warm place for 25-30 minutes.
While the dough is rising, prepare the crumble topping: mix the flour with sugar and vanilla paste. Pour in the hot melted butter and mix well. Spread a layer of drained fruit on the risen dough, then sprinkle the crumble topping evenly.
Bake in a preheated oven at 180 degrees Celsius for 40-45 minutes until the crumble is golden brown and the dough pulls away from the edges.
